Batoursh (mid eastern dish)
 
chronicle kitchen-tested recipe courtesy of salam barazi. 
 
2 medium  eggplants
2   garlic cloves
2 cup  yogurt, plain whole milk
  salt and ground black pepper
3/4 lb.  ground beef
1 Tbsp  butter (or vegetable oil)
3 oz.  tomato paste
1-1/2 cup  water
  parsley
  roasted pine nuts
 
using fork, poke holes in eggplants. grill eggplants until soft. 
(eggplants can be broiled, but taste of dish will change.) peel eggplants 
and mash them with the garlic. add salt and pepper to taste to the 
yogurt. mix the yogurt and eggplant. spread mixture on an oval plate. 
cover with a paper towel and let sit for at least an hour until ready to 
serve. saute beef in butter. add tomato paste and salt and pepper to 
taste. add water. bring to a boil. simmer on low for 10 minutes or until 
thickened. remove paper towel from eggplant mixture. spread hot meat on 
top of eggplant. garnish with parsley and pine nuts. 
 
 
 
 
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-- 
(ID: 4960) Mirror: rec.food.recipes: Sat, Nov 13, 2004


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